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Poached Plaice with Burmese Sauce

(for 4)

4 Thick Fillets of Plaice (or another flat fish)


1 Thumb Ginger
2 fat Cloves Garlic
1 Tablespoon Olive Oil
1 Lemon
1 Tablespoon Nam Pla (Fish Sauce)
2 Teaspoons Honey
1 Tablespoon Soy Sauce
2 Teaspoons of Arrowroot (or Corn Flour)
1 Cup Water.

Peel and cut the Ginger and garlic into small matchstick pieces
And sweat these in the olive oil until tender.

Add the grated zest and juice of the lemon, the fish sauce, honey and soy sauce and the cup of water.
Slake the arrowroot (cornflour) in a little water and add in.
Simmer together for a few minutes.

Bring a pan with water and a spoonful of vinegar to the boil and reduceto a low simmer.
Slip in the plaice and poach until cooked through (about 5 to 6 mts.)

Simply plate and spoon over the sauce to serve.

April 23, 2007 11:31 AM | 0 Comments
  Martin Dwyer
Consultant Chef